Today’s beautiful recipe is compliments of my dear friend Miriam Shěn. She and I met years ago in college and our bond was instant and permanent. Among many similarities, we share the same passions about our family’s cultures and deep love of cooking. Miriam is Japanese American by culture, but met her husband, a native Chinese, in college and soon moved back to China. Miriam and her husband lived and worked in China for four years before moving back to the States in the late 90’s. She learned her cherished, Chinese cooking techniques from her mother in law while living in China and still practices them today.
This is Miriam’s simple and delicious egg fried rice. She also adds cooked chopped chicken or pork, snow peas and red onion for a variety. Top with a few drops of Sriracha sauce, a side of Kimchi, sliced vegetables and fruit and you have a remarkable delicious dinner in about 15 minutes!
**NOTE: The photo provided has no tomatoes, but Miriam & I highly suggest using them! Thanks, Paul!! 😉
2 tablespoons peanut oil
3 eggs, beaten
2 cups cooked jasmine rice
3 ripe tomatoes, sliced
2 garlic cloves, chopped fine
1/2 cup frozen thawed peas
1/2 cup shredded or chopped carrots
3 tablespoons soy sauce
Dash toasted sesame oil
Pinch freshly cracked white pepper
1 large spring onion (green), finely sliced
Heat a wok over a high heat and add 1 tablespoon oil. Add eggs and scramble for a few minutes, then remove them from wok and set side. Wipe down wok.
Reheat wok and add remaining peanut oil. Add rice, and stir well to break up the grains. Add garlic, peas, carrots and tomatoes, stir-fry for a few minutes until vegetables begin to soften. Return eggs to the wok, and season with soy sauce, sesame oil, and white pepper, to taste. Add spring onions and mix well. Garnish with fresh vegetables and fruit of choice. Serve immediately.